This dinner at Pacific Seafood BBQ House was organised through Instagram. Yep, it’s not just for photos of food, cats or sporks, you can also use it to schedule catch ups.
This is how it happened. Mr S&H posted Instagram photos of a dinner at PSBH several weeks ago and somehow, through the comments, dinner was organised. I don’t know exactly how it happened, I just showed up.
Pacific Seafood BBQ House is a cheap and cheerful restaurant on Victoria Street in Richmond. The food order was left to Wince, since he goes there a lot and knows what’s good.
We all started with a bowl of (I assume complimentary) soup. Not much to rave about, it was pretty salty.
One of the things PSBH is known for is their roast meats. We ordered some roast duck (1/2 for $23, whole for $46) which was very good – nice flavour, hardly any fat and crispy skin.
The crispy roast pork ($20) didn’t quite live up to the duck. It was okay, but as Thanh mentioned, we all make better roast pork than that.
The dish I was most intrigued by was the salted egg chicken ribs ($22). Okay, just putting this out there – yes, they don’t look very appetising – however they tasted much better than they look. The salted egg yolk batter gave a lovely rich flavour to the ribs.
Pipis with XO sauce ($22) and fried dough. The pipis were good. Dunno about the fried dough, but perhaps I’m too stuck on fried dough only being eaten with congee or wrapped in rice noodles.
The pi pa tofu ($20) was probably my favourite dish – it’s mashed tofu with seafood / prawn paste, which is then deep fried and served with sauce and broccoli.
I think this was the deep fried eggplant in prawn paste with garlic and chilli ($24). I don’t think I’ve ever meet deep fried eggplant that I haven’t liked.
I’ve eaten plenty of eel before, but never like this – here slices of eel were steamed and served with black bean sauce ($24). I was kind of borderline on this dish. While I love black bean, I’m not sure that eel stands up to the strong flavour of it.
And finally we had a token green dish – spinach with two egg sauce ($21).
Overall, dinner was pleasant and service was efficient but not terrible or rude. Big thanks to Wince for sharing one of his favourite spots and I look forward to more Instagram organised dinners.
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Pacific Seafood BBQ House
240 Victoria St
Phone: 03 9427 8225